The zucchini with Gorgonzola with added bacon and baked in the oven is a great one-dish meal that you can prepare in advance and maybe reheat in the oven. Classic stuffed zucchini from grandma but in a revamped version with the addition of Gorgonzola that will make you lick your lips! But enough talk and go try the recipe!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: one baking pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Zucchini with Gorgonzola
- 2.2 lbs zucchini (to be weighed after cleaning and removing waste parts)
- 7.8 oz Gorgonzola
- 5.3 oz sweet bacon (diced)
- 1.8 oz Grana Padano cheese, grated
- 3 tbsps extra virgin olive oil
- 1 pinch fine salt
- to taste mixed peppercorns (freshly ground)
Useful Tools for Making the Recipe
- Cutting Board
- Knife
- Melon Baller
- Baking Pan
- Kitchen Scale
- Bowl
- Spoon
- 2 Gloves
Preparation of Zucchini with Gorgonzola
Clean the zucchini from scrap parts, wash and dry them, cut them in half lengthwise and remove the pulp with a knife (or with the melon baller) and place the zucchini in the baking pan with the hollow side up.
Finely chop the pulp removed from the zucchini, put it in a bowl, add the Gorgonzola, half of the grated cheese, the bacon, a pinch of salt, and pepper to taste, wear kitchen gloves, and mix everything together to combine the ingredients well.
Distribute the prepared mixture over the zucchini until used up, sprinkle the remaining grated cheese and the oil over the top.
Preheat the oven to 428°F and once hot, bake, cook for 40 minutes (the surface should become golden brown), then remove from oven and serve hot or warm!
